I am an “everything in moderation” kind of girl.
I’m not big on diets or deprivation, but I do try to watch my portion sizes and eat fairly healthy. But for some reason, with this pregnancy, I have mostly felt like eating really unhealthy food. Luckily, I haven’t had too much of a sweet tooth, but cheese, butter, pasta – bring it on! Which I know is one big reason I was totally drawn to this recipe.
Let me warn you – this recipe is not diet friendly. Not even close. In fact, it’s probably one of the most un-healthy recipes I’ve made in awhile. But it was absolutely decadent and delicious. Totally worth every calorie. It’s not one that you will have on a regular menu rotation, but it’s so good that you’ll definitely want to save room for it once a year!!
The flavors of Chicken Cordon Bleu come together in a pasta dish.
Ingredients
- 1 1/4 cups Cache Valley Shredded Mozzarella Cheese, divided
- 3/4 cup Parmesan cheese, grated, divided
- 1/2 cup Cache Valley Unsalted Butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1/4 teaspoon white pepper
- 10 to 12 ounces penned pasta, cooked
- 1 chicken breast, cooked and diced into 1/4-inch strips
- 3/4 cup diced, cooked ham
- 1/4 cup bacon, cooked and crumbled
- additional optional ad-ins:
- sliced green onions
- steamed broccoli
- fresh sliced mushrooms
Instructions
- Prepare the Alfredo sauce: Melt the butter in a pot over medium heat. Add the white pepper, heavy cream and minced garlic. Bring the mixture to a simmer. Reduce heat to medium low. Add the Parmesan & Mozzarella, reserving about 1/3 of each cheese. Simmer for 5 – 10 minutes, stirring frequently.
- Set the oven to broil. Coat a 9×13-inch baking dish with cooking spray. Add the cooked pasta, chicken, bacon, and any additional ingredients. Pour Alfredo sauce over the top, and gently stir to combine everything. Top with the reserved cheeses.
- Place the baking dish on the oven’s middle rack. Broil for 3-5 minutes, or until the cheese bubbles and turns light brown.
- -------------------------
- slightly adapted from Cache Valley Hometown Favorite Recipes
**Disclosure: I was not compensated for this post, but Cache Valley Cheese did send me a goody bag of products. All opinions expressed are my own.**
Well, in that case, I better save this for AFTER my diet!
It is very tempting, though. Great photo!
Looks very comforting!
This recipe sounds really really good and would definitely be a hit in our house! I'm going to have to try this one soon!
Yum-perfect pasta dish if you ask me:)
I love Chicken Cordon Bleu, so I know I would like this!
A wonderful casserole! A combo that makes me drool…
Cheers,
Rosa
I think everyone needs a few one a year treats like this in their repertoire. Sounds so creamy delicious!
healthy smealthy, everything has its place and size. Loving this.
This looks amazing! Exactly the kind of dish I love to make and eat.
OMG, deadly but delicious.
This looks so decadent and delicious. Maybe I could make it and call it dessert- it looks THAT good.
this is totally splurge-worthy. in fact, this might be get-pregnant-so-you-can-guiltlessly-eat-all-you-want-worthy.
Yum, I must try this. I've always used ham when I make chicken cordon bleu. I think it could be added to this too..
Ohhh….this looks so decadent and delicious!
Any tips on prepping half to eat and the other half to freeze. It was SO good but a little too much for 4 of us. Do you think it would freeze well? Thanks!
@Tracy, I didn’t try freezing, but I’m guessing that you could freeze it just before the broiling step. After thawing, you’ll probably need to bake it until heated through. I’m not the best at freezer meals, but I’m guessing this one would work!! (and I’m glad you loved it!)
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Tried this . . .very good! Thanks for posting. Have you ever made it with pork instead of chicken? We do a version of Cordon Bleu (not the pasta one, but it should work with pork) that’s really good. The pork somehow just adds more flavor.
K